Loaded Butter Tarts

Step 1

Pulse the cold butter and shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces.

Step 2

Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.

Step 3

Form the dough into two rounds about an inch thick.

Step 4

Wrap in plastic wrap and let rest in the fridge for about a half hour.

Step 5

Roll out on lightly floured surface. Cut into rounds with 4 inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling. Cold pastry heading into a hot oven will always be flakier.

Step 6

Combine all filling ingredients except raisins, chocolate chips, pecans and coconut.

Step 7

Mix well.

Step 8

Sprinkle raisins, chocolate chips, pecans and coconut evenly in the bottom of the pastry lined muffin cups.

Step 9

Fill ⅔ full with syrup mixture.

Step 10

Bake on bottom shelf of oven at 425 degrees F for 12 to 15 minutes.

Step 11

Cool completely on a wire rack and remove tarts from from pans.